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Saturday, March 5, 2016

LAMB HOT POT (CROCK POT STYLE)


This is a traditional Scottish recipe which I have modified to my liking.  The original traditional recipe calls for lamb kidneys as well as lamb chops.  Now, I am sure there are people out there that like lamb kidneys, but I happen not to be one of them.  So, if you were hoping to find a Lamb Hot Pot recipe with those famous kidneys, you will not find it here. Instead, I have only used the chops with bones and fat (for lots of flavor).  

Easter will be arriving soon and this could be served instead of the traditional Leg of Lamb. I have made use of the Crock Pot with this recipe, so very little cleanup.  Hope you enjoy and have a Happy Easter!

LAMB HOT POT (CROCK POT STYLE)
Recipe Scottish Traditional and adapted by Bonnie J. Thompson

Prep Time:  30 minutes
Crock Pot Cook Time:  Approx. 6-7 Hours on Low
Serves:  6

Recipe/Ingredients:

6 Lamb Shoulder Chops
6-7 Russet Potatoes, peeled and sliced (approx. 1/2 inch)
6 Carrots, peeled and sliced (approx. 1/4 inch)
2 Medium Onions, peeled and sliced (approx. 1/8 inch)
Salt & pepper to taste
2 teaspoons Herbs de Provence 
2 tablespoons Worcestershire Sauce
4-5 cups Beef Broth
Parsley (garnish)

Equipment:

Crock Pot - 4.5-5 quart minimum
Large Frying Pan
2 Bowls - one large; one small
Knife, Vegetable Peeler & Cutting Board

Instructions:



Start by peeling and slicing the potatoes and carrots and set aside in a large bowl.  Next, peel and slice the onions and set aside in another bowl.

Heat a large frying pan on medium high heat. Season the lamb chops with salt and pepper and sear the chops for one minute each side. 


Assemble the Crock Pot in layers:  3 lamb chops on the bottom, half the onions, 1 teaspoon of the Herbs de Provence, 1 teaspoon of the Worcestershire Sauce, all potatoes and carrots, salt and pepper to taste, remaining 3 lamb chops, remaining onions, remaining teaspoon of the Herbs de Provence, and the remaining teaspoon of the Worcestershire Sauce.  Add the beef broth so that the liquid just meets the last layer.





Cook in the Crock Pot for 6-7 hours on a low setting.  Serve hot and garnish with Parsley, fresh or dried.  Serve also with a nice crusty artisan bread for dipping!


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